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The buns were OK, but they had a taste I couldn't identify, maybe the flax meal? I will be tweaking this recipe over time, I suspect.
We each had a BBQ beef sandwich and a small salad.
I'm gonna make an apple pie this week with some of the apple pie filling that I defrosted. I figured out if we divide the pie into 16 pieces, they're under 25 carbs each.
If the buns I'm making come out OK, we'll have barbecue beef on them, the beef being what I pulled off the beef shanks used in the beef stock I made a few days ago.
So far they're looking good, I think the general technique just takes a bit of practice.
I'm making keto-friendly buns today, using my take on a recipe from the same site that had the rye bread recipe, which worked out fairly well but was too damp, so I'll keep an eye on them during baking. These would be 11 carbs (8 net carbs) per bun, which is pretty good for a 3 ounce bun.
Our resident fox has been showing up a lot lately, this afternoon he/she was rooting through the leaves at the back of the yard, probably hoping to scare up a mouse or vole.
Then the fox was staring up at the porch at the squirrels (we see the fox eating/drinking there overnight on our critter cam), and one of them was chittering back at the fox. Later I saw a squirrel run up onto the back porch and jump up on the brick ledge, with the fox sticking his head up the stairs trying to figure out where the squirrel went. Then I saw another squirrel climb up the wood fence at the back of the yard in a hurry, with the fox not far behind. I would not be surprised if the fox has caught a squirrel or two over time.
Whether there are kits nearby is something I don't know, I the the fox den is in our back fence neighbor's yard. (I know they leave food scraps out for the foxes, too.)
One of the sites I've been looking at has what looks like a promising recipe for a low-carb pizza crust using vital wheat gluten, so I'm hoping to have pizza some time in the next week or so. That may be our next splurge night meal.
This is the same site that I adapted the rye bread recipe from, and that worked out pretty good, except it was probably a bit underbaked and damp and it went moldy in less than a week. But I'll try it again with a better sized pan soon.
Our plan is to buy a rotisserie chicken at Sams this afternoon for supper.
I think I'll probably make one batch of hot cross buns to give away, but I don't think I'll try to make a keto-friendly version for us.
We had scrambled eggs with bacon and toast, and I had a salad and a custard.
We had fish with broccoli tonight.
My son like to do duck breast sous vide. I've cooked a duck a couple of times, I've even made a turducken. (Deboning a chicken is easy, deboning a duck is harder, the bones are bigger and longer.)
I've got quite a bit of duck stock in the freezer, and some goose stock, too. Mushrooms sauteed in butter and duck stock are really delicious.
Of all the types of fowl I've made, I think goose made the best gravy.
We had tacos/natchos/taco salad for supper tonight, I made some refried black beans (not very keto friendly, but good.)
We had tuna salad on a bed of lettuce.
Whose recipe is he using that has baking powder? Steam and the eggs are usually the rising agents in popovers. I use the recipe in the King Arthur Baking Companion:
3 eggs (sometimes I use 4)
1 1/2 cups milk (Usually 1%)
6 1/4 ounces AP flour
1/2 teaspoon salt
4 TB unsalted butter (though I find 3 is sufficient in the batter, I use the 4th TB to grease the heated pan.)Best to let it hydrate for an hour or so.
Maybe his oven isn't hot enough, for the mini-popover pan I do 20 minutes at 400 and then 20-22 minutes at 300.
I haven't tried to keto-friendly this recipe yet, at 11+ carbs/popover (12 mini popovers per recipe) that's probably desirable. Like potato chips, it's hard to eat just one popover.
Sometimes the best meals are the ones you throw together using what you have or can get rather than what the recipe calls for. My wife used to call them concoctions.
It didn't get much above freezing here, either, and the wind was fierce.
We had reubens then split an Irish Apple Cake and a baked custard, they pair well. (Better than the low carb ice cream I bought a few weeks back, actually, but then ice cream is often called frozen custard.)
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